Late spring may seem like the wrong time for a bowl of warm soup, but during a pandemic, soup is soothing to the soul — and the body, when the stockpot holds 25 cups of fresh veggies.
This nutrient-rich recipe hails from Amy Chaplin’s “Whole Food Cooking Every Day” (Artisan Books, $21.99). Chaplin’s latest book recently garnered a 2020 James Beard Foundation award in the vegetable-focused cooking category, but for me, this tome is also a winner for COVID-style cooking. Like all 250 recipes in the book, Chaplin’s cauliflower soup is minimalist, straightforward, and replete with whole foods. Plus, I adore how two simple heads of white cauliflower are quickly turned into a nourishing stockpot of greenery when combined with collards and aromatic dill.
I made the soup the other day as a housewarming gift for close friends who recently became first-time homeowners. I rounded out the social-distanced meal with a garden salad, loaf of Italian bread and fresh fruit for dessert. It was the first time we’d seen one another since the coronavirus upended our frequent Sunday routine of me cooking, Paula handling food photography and all us sitting down to a meal.
This nourishing soup left my body feeling almost invincible, though not quite enough to give close friends a hug. For the moment, a heartful bowl of cauliflower soup has to suffice.
Cauliflower Soup with Greens and Dill
Adapted from “Whole Food Cooking Every Day” by Amy Chaplin (Artisan Books). Copyright © 2019.
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